For wedding caterers
Wedding proposals that hold the date
A wedding is one shot at one day, quoted months out. Price the whole package — cocktail hour, plated dinner, the cake table — from your own recipes, put it in a proposal that looks like the wedding, and hold the date with a deposit, not a promise.
Price the whole day
Passed hors d’oeuvres, a plated or buffet dinner, sides, the sweet table — each course is a recipe, costed from your ingredients and labor. Scale it for 80 guests or 220 and the per-plate number holds.
A proposal, not an invoice
Couples decide with their eyes. Send an itemized, branded proposal they open on their phone — courses, per-plate pricing, a deposit line, and an accept button — instead of a spreadsheet they have to interpret.
Hold the date with a deposit
A date is not booked until money holds it. Every quote carries a deposit line to your own payment links and an expiry date, so a June Saturday cannot sit unheld while another couple asks for it.
What it goes for
A 100-guest plated wedding dinner, per person
$48.50 – $81.00
Total
$4,850.00 – $8,100.00
2026 market range: full-service plated dinner, premium protein, three sides, national cost average — before cocktail hour, cake, and rentals. Your number comes from your own recipes.
Adjust this estimate for your guest count and region — free, no signup.
A starter wedding reception dinner menu
The reception menu, ready to cost: cocktail hour through the cake cutting.
Cocktail hour
- Passed hors d’oeuvres (3–4 kinds)
- Grazing / cheese display
- Signature bite or raw bar
Plated dinner
- Salad or soup course
- Choice of two entrées (beef, chicken, or fish)
- Vegetarian entrée
- Two sides & bread service
Sweet table & cake
- Wedding cake (cutting & service)
- Dessert / mini-pastry table
- Coffee & tea service
Build this into CaterKit once as recipes — cost each item from your own ingredients, and every wedding quote starts half-written.
Cakes, dessert tables, and sweets
Making the cake, not just serving it? Custom wedding cakes, celebration cakes, and dessert tables belong here too. They price the same way the food does: a tiered cake is a recipe costed by the serving, quoted with a deposit line and a delivery-and-setup fee, held with the same accept-on-your-phone proposal.
This is built for made-to-order, per-event work — a cake designed for one wedding, one quote at a time. It is not a production line for wholesale or high-volume batch baking; that is a different trade and a different tool. If your day is custom orders and event cakes, you are in the right place.
Price it right
The deal, plainly
- No setup fees.
- Clients pay you directly. We never take a cut.
- No per-quote quotas.
- The price you join at is yours.
- Export everything, free, on every tier, forever.
Free is real — no card, no countdown. See pricing for the exact table.